96–120 h in fermentations with and without nisin before decreasing to
about 10 mg/g (Fig. 5e, g). Although lower concentrations of acetic acid
were found in the pulp (2–3 mg/g) and nibs (2–3 mg/g) of the 2012
beans, the profiles of production were similar (p N 0.05) for fermentations
in the absence and presence of nisin + lysozyme (Fig. 5b, d, f, h).